“With Bloom Patisserie’s opening in Da Nang, I hope customers can savor these exquisite entremets to their heart’s content, without needing to journey to Hanoi or Saigon as before” says Mr. Viet, founder of Bloom Patisserie and pioneer of these gourmet cakes in the coastal city. Discover more about this charming French patisserie by following Da Nang Leisure.
First Layer: A Stunning Look at Bloom Patisserie
At the entrance, cake lovers are immediately struck by its stunning location. Through the establishment’s expansive windows, they can enjoy breathtaking views of the Han River, which creates a serene backdrop for an indulgent culinary experience. The building itself is a fresh breath of modern architecture, seamlessly blending with its surroundings while making a statement of its own.
The patisserie spans two stories, each offering a unique ambiance. The ground floor welcomes guests with an open atmosphere, featuring a sleek display case that showcases appealing, cooling multi-layered mousse cakes, also known as entremets. Soft, warm lighting highlights the vibrant colors and glossy finishes of elaborate, multi-layered desserts, making them appear almost too beautiful to eat.
Ascending to the second floor, patisserie fans will find a more intimate setting. Comfortable seating and strategically placed tables allow for private conversations or even working in peaceful solitude, all while enjoying panoramic views of the river. The color palette here is muted and elegant, highlighting the warm brown wooden furniture and reddish decorations. Touches of pastel resonate with the delicate hues of the patisserie’s signature desserts when they are served.
One of Bloom’s most charming features for outdoor enthusiasts is its garden, which serves as a natural extension of the patisserie and doubles as an enchanting event space. Beautiful lush bushes, highlighted by bright red spherical lanterns, create a stunning backdrop for guests’ high-quality photoshoots. Curved wooden benches offer comfortable seating areas throughout the garden, allowing guests to savor their treats amidst the gentle rustling of leaves and the soft chirping of local birds.
As day transitions into evening, bright red spherical lanterns transform the space into a magical setting, perfect for small gatherings or intimate celebrations. This harmonious blend of nature and design provides guests with a tranquil garden, ideal for casual outings.
Second Layer: The Perfect “Bloom” for Mousse
While most people associate “bloom” with flowers blossoming, Mr. Viet, the founder of Bloom Patisserie, had a different idea in mind. “The name ‘Bloom’ actually refers to the bloom degree of gelatin, a term from the baking industry,” he explains. This is a key factor in forming thickening and binding agents in dishes such as mousse, panna cotta, and pudding. This clever wordplay hints at the precise science behind creating the perfect texture for the shop’s signature multi-layered mousse-based cakes. By carefully controlling the gelatin’s bloom, Bloom Patisserie achieves the ideal consistency for their delectable creations.
Third Layer: Love at First Sight
At the center of Bloom’s offerings is a rotating selection of seasonal entremets, each a miniature work of art covered with a flawless mirror glaze. Mr. Viet fell in love with this type of cake at first sight, igniting his smoldering intention to start a cake business. “I am an avid reader and am always looking for new things. When I first saw those cakes in magazines and baking books, I was quickly captivated by their gorgeous appearance. I wondered: What would they taste like? How are they made? That curiosity was the driving force that motivated me to experiment and explore this elegant, sophisticated cake world,” he says enthusiastically.
However, his love for baking had begun long before. “To be honest, the fate that brought me to the cake business began more than 10 years ago, not with entremets but with bread. At the time, while searching for a school, Le Cordon Bleu in Australia accidentally caught my eye with many interesting dish images. It’s a culinary academy with a rich history where countless famous chefs from around the world have been trained. After practicing and studying many French baking techniques, I graduated in 2012,” he reminisces.
Before starting his lovely patisserie, Mr. Viet also explored entremets in Vietnam’s two largest cities, Hanoi and Ho Chi Minh City, as well as in specialized bakeries in Hong Kong and other Asian countries. “After experiencing these patisseries and enjoying numerous cakes that were delicious in both appearance and taste, I decided to choose a location for my brainchild after long deliberation,” he explains. “Da Nang proved to be the ideal location because I saw high development potential. I realized no places at that time were making this type of high-end cake here, yet there was high demand.”
Fourth Layer: The Taste from Sweet Heaven
“As a dedicated reader, particularly of baking topics, I usually buy at least one pastry book monthly to ponder and explore new ideas. There’s a chef I particularly admire, Gregory Doyen, a renowned pastry chef. He has created delightful desserts and introduced them through his books. As a result, many of our products here are inspired by his creations,” Mr. Viet shares.
There are several highlights that people with a sweet tooth can experience at Bloom Patisserie. One standout is Zephyr, a snow mountain-shaped cake featuring five exquisite layers, including a coconut-infused sponge, pineapple-mango-passion fruit compote, vanilla mousse, light marshmallow, and a chocolate sable. To fully appreciate its complexity, guests should cut from top to bottom, savoring all layers in a single bite. The rich coconut flavor harmonizes with the sweet and tangy tropical fruits, creating a delightful sensory experience. “The marshmallow layer is made entirely from high-quality, pasteurized egg whites, ensuring our customers’ safety,” Mr. Viet explains, adding an extra layer of assurance to this unique dessert.
Another standout is Sunny Side Up, a name that evokes curiosity and entices customers to try. This imaginative cake features layers of crispy praline, chocolate sponge, coconut cream, banana coulis, and milk chocolate mousse. To top it off, an egg-shaped decoration made from marshmallow and mango puree sits atop the cake. The dessert offers a delightful interactive experience. “One thing I like about this cake is when you gently cut into the puree, it flows down the marshmallow, like an egg yolk running down a white egg, creating a mesmerizing effect, especially for children,” Mr. Viet explains with an amiable smile.
Other best-selling stars of Bloom Patisserie with irresistible fruit flavors are Mango Bliss, Cappuccino, Berry Kiss, and Psidium Guajava, to name just a few. In addition, the shop also offers typical French layered pastries such as croissants, pain aux raisins, cinnamon rolls, and other mouth-watering viennoiseries for pastry enthusiasts.
Final Layer: Consistency – Mr. Viet’s Secret Ingredient in Customer Satisfaction
Entremet is a sophisticated layered cake that combines complex textures and flavors, offering a journey of surprises for the taste buds of cake enthusiasts. Each layer and ingredient must be precisely balanced, neither too subtle nor overpowering the main flavor. The chef’s skill is crucial in achieving this delicate balance, determining the quality of the final creation.
For Mr. Viet, “To meet these strict requirements and guarantee seamless quality, consistency is a highly important part of making these high-quality entremets.” From the interesting Sunny Side Up to the refreshing Mango Bliss, each creation undergoes strict testing to ensure it can be reproduced perfectly every time. However, Mr. Viet emphasizes that consistency is not only in the kitchen but “in customer service as well.”
To this end, Mr. Viet has implemented a comprehensive training program for his staff, ensuring that every team member understands and upholds his exacting standards in pleasing customers as much as possible. He explains, “This constant training will help them improve their attention to detail and meticulousness, skills they can apply not only at Bloom Patisserie but in their future careers,” he continues with a devoted tone.
Bloom Patisserie Danang
Address: 189 Tran Hung Dao, Da Nang
Tel: 079 933 4888
Facebook: https://www.facebook.com/bloompatisseriedanang
Instagram: https://www.instagram.com/bloompatisserie.danang
